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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management JURNAL GIZI INDONESIA Jurnal Pendidikan Dasar KUMARA CENDEKIA JPI (Jurnal Pendidikan Indonesia) : Jurnal Ilmiah Pendidikan Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini Ilmu Gizi Indonesia SAINS TANAH - Journal of Soil Science and Agroclimatology Cetta: Jurnal Ilmu Pendidikan Jurnal Basicedu Jurnal Formil (Forum Ilmiah) Kesmas Respati Jurnal Kesehatan Indonesia Golden Age: Jurnal Ilmiah Tumbuh Kembang Anak Usia Dini Jurnal Kesehatan Terpadu (Integrated Health Journal) JURNAL EDUCAZIONE : Jurnal Pendidikan, Pembelajaran dan Bimbingan dan konseling SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Jurnal Didaktika Dwija Indria Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal Media Gizi Kesmas MURHUM : JURNAL PENDIDIKAN ANAK USIA DINI DEDIKASI: Community Service Reports JP2KG AUD (Jurnal Pendidikan, Pengasuhan, Kesehatan dan Gizi Anak Usia Dini) Early Childhood Education and Development Journal Jurnal Basicedu Innovative: Journal Of Social Science Research Jurnal Archipelago Indonesian Journal of Forestry Research

Siti Wahyuningsih

Sebelas Maret University

Author-ID : 411497

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pengetahuan, dukungan keluarga, asupan natrium dan vitamin C pasien penyakit jantung koroner di Rumah Sakit dr. Soeradji Tirtonegoro Klaten Dwi Jayanti, Aprelia; Kurdanti, Weni; Wahyuningsih, Siti
Ilmu Gizi Indonesia Vol 1, No 2 (2018): Februari
Publisher : Program Studi S-1 Ilmu Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.993 KB)

Latar Belakang: Penyakit Jantung Koroner (PJK) adalah penyakit jantung yang disebabkan oleh penyempitan arteri koroner, mulai dari terjadinya aterosklerosis (kekakuan arteri), penimbunan lemak atau plak pada dinding arteri koroner, maupun yang sudah terjadi penyumbatan oleh bekuan darah. Hipertensi merupakan salah satu faktor risiko terjadinya penyakit jantung koroner dan kelebihan konsumsi natrium berpengaruh langsung pada tekanan darah. Vitamin C dilaporkan dapat menghambat pertumbuhan plak ateroma dan mencegah terjadinya Low Density Lipoprotein (LDL).Tujuan: Mengetahui hubungan antara pengetahuan dan dukungan keluarga dengan asupan natrium dan vitamin C pada pasien penyakit jantung koroner di Poliklinik Jantung RSUP dr. Soeradji Tirtonegoro Klaten.Metode Penelitian: Penelitian dilaksanakan di Poliklinik Jantung RSUP dr. Soeradji Tirtonegoro Klaten. Jenis penelitian ini adalah observasional dengan desain penelitian cross-sectional. Subyek penelitian adalah pasien penyakit jantung koroner rawat jalan berjumlah 138 orang. Pengambilan sampel menggunakan teknik purposive sampling.Â Uji statistik dilakukan dengan menggunakan uji Chi-square. Hasil: Hasil penelitian menunjukkan bahwa responden mempunyai pengetahuan yang baik (84,4%), responden mempunyai dukungan keluarga yang baik (90,6%), responden memiliki asupan natrium baik (57,2%), responden memiliki asupan vitamin C kurang (98,6%).Kesimpulan: Tidak ada hubungan yang bermakna antara pengetahuan dengan asupan natrium dan vitamin C. Tidak ada hubungan yang bermakna antara dukungan keluarga dengan asupan natrium dan vitamin C.Kata kunci: Pengetahuan; dukungan keluarga; asupan natrium; asupan vitamin C.

Pelatihan Pembuatan Yogurt Kacang Merah Pada Siswa SMK di Yogyakarta Wahyuningsih, Siti; Putriningtyas, Natalia Desy; Iyyah, Isra
Jurnal Pengabdian Dharma Bakti VOL 2, NO 2 (2019): AGUSTUS 2019
Publisher : Universitas Respati Yogyakarta

Teenager is a transition period that characterized by changes in physical, psychological and physosocial aspects. The vocational field is one of the learning choices that seeks to empower adolescents, especially at the high school level. Entrepreneurship is an activity that is already familiar in Indonesia. One of the main problems of entrepreneurship in Indonesia is the uneven understanding of the importance of entrepreneurship in supporting the countryâ€™s economic progress. The spirit of entrepreneurship is also needed so as to reduce the number of unemployed. The purpose of this activity to increase knowledge on how to process kidney beans while providing information along with solutions to entrepreneurship at the level of high school students. The methods was done through the provision of materialon the procedures for making kidney beans yogurt and this benefits for health, questions and answers with accompanying explanations of tools and materials and showing the results of kidney beans yogurt products. The target of the implementation was the Bopkri Vocational School students in Yogyakarta city and students of SMK Maâ€™arif 2 Sleman on the suburban Yogyakarta. The training was held from March- November 2018. The results showed that the achievement of pre test and post test was an increase in studentâ€™s knowledge about the making of kidney bean yoghurt and the benefits for health.Keywords: The training, yogurt, kidney bean, student of SMK

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Â Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids. Red beans yogurt is one of the innovations of fermented red beans products. Objective: This study was aimed to determine the differences of red beans yogurt on organoleptic properties, protein, lipid and flavonoid contents. Methods: The study was held in February- September 2017 at Microbiology Laboratory of Center for Food and Nutrition, Gadjah Mada University and Dietetic and Culinary Laboratory of Respati University, Yogyakarta. The study was experimental design using Completely Randomized research Design (CRD) with four treatments, each replicated two times. The formulation of yogurt were A (control from cow milk and 2% skim milk); B (red beans and 2% skim milk); C (red beans and skim milk with comparison 1:0.5); D (red beans and skim milk with comparison 1:1). Hedonic scale test form was used for measuring organoleptic properties, such as flavor, taste, texture, colour and overall organoleptic properties. Hedonic level was done by twenty semi trained panelist. The difference of organoleptic properties were analyzed by Kruskal-Wallis test and continued by Mann Whitney U test. Results: Flavor, color, taste,and texture and overall organoleptic properties between groups were significantly different; p=0.001 respectively. The protein, lipid and flavonoid content between groups were not significantly different; p= 0.083; 0.919; 0.083 respectively. Yogurt C was preferable with a ratio of skim milk to red beans of 1:0.5. The highest protein and fat content was found in yogurt D. The highest flavonoid was found in yogurt C.Â Conclusion: There were no differences in protein, lipid and flavonoid content but different in organoleptic properties.

Perbedaan Yogurt Kacang Merah (Phaseolus Vulgaris L) dengan Berbagai Starter Ditinjau dari Sifat Organoleptic, Kadar Protein dan Lemak Iyyah, Isra; Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Sport and Nutrition Journal Vol 1 No 2 (2019): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Latar Belakang: Kacang merah mengandung tinggi protein, rendah lemak dan sumber asam folat yang tinggi. Pengolahan kacang merah melalui proses fermentasi menjadi yogurt dapat meningkatkan nilai gizi dari kacang merah. Tujuan: Mengetahui perbedaan yogurt kacang merah (Phaseolus vulgaris L) dengan berbagai starter ditinjau dari sifat organoleptik, kadar protein dan lemak. Metode: Jenis penelitian ini adalah penelitian observasional laboratorium dengan rancangan acak lengkap dengan empat formulasi dan dua ulangan. Lokasi penelitian di Laboratorium Dietetik dan Kulinari Universitas Respati Yogyakarta dan Laboratorium Che-Mix Pratama pada Januari â€“ April 2019. Uji organoleptik menggunakan formulir hedonic scale test. Analisis kadar protein yogurt menggunakan metode Kjeldhal dan kadar lemak menggunakan metode Majonier. Analisis data menggunakan uji Kruskal wallis dan dilanjutkan dengan uji Mann whitney. Hasil: Yogurt A, B, C, D menunjukkan ada perbedaan signifikan untuk uji sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan secara keseluruhan (p<0,005). Hasil uji beda pada keempat kelompok yogurt untuk uji kadar protein dan kadar lemak diperoleh masing-masing p=0,08. Kesimpulan: Ada perbedaan pada keempat kelompok yogurt kacang merah ditinjau dari sifat organoleptik tetapi berdasarkan hasil uji kadar protein dan kadar lemak tidak menunjukkan perbedaan pada keempat kelompok yogurt.

Potensi Yogurt Kacang Merah terhadap Kadar Kolesterol HDL pada Remaja Obesitas (Studi Dilakukan pada Mahasiswa Gizi Universitas Respati Yogyakarta) Wulandari, Desi Lestari; Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Sport and Nutrition Journal Vol 2 No 1 (2020): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Latar Belakang: Ketidakseimbangan profil lipid dalam tubuh sangat berpengaruh terhadap timbulnya penyakit kardiovaskular. Rendahnya kadar kolesterol HDL merupakan faktor risiko yang lebih besar untuk penyakit kardiovaskular. Kacang merah mengandung serat serta flavonoid (proantosianidin dan isoflavon) yang mampu meningkatkan kadar kolesterol HDL. Pengolahan kacang merah menjadi yogurt kacang merah meningkatkan aktivitas isoflavon kacang merah menjadi aglikon yang memiliki aktivitas lebih tinggi dalam memperbaiki profil lipid. Tujuan: Mengetahui potensi yogurt kacang merah terhadap kadar kolesterol HDL pada remaja obesitas. Metode Penelitian: Jenis penelitian ini adalah quasi experimental dengan desain one grup pretest-postest. Penelitian dilakukan di Universitas Respati Yogyakarta. Jumlah responden sebanyak 21 responden. Pemilihan responden dilakukan secara purposive sampling sesuai dengan kriteria inklusi. Intervensi yang diberikan berupa yogurt kacang merah sebanyak 225 ml selama 14 hari sebanyak 1 kali. Kadar kolesterol HDL diukur mengunakan metode accelerator selective detergent di Laboratorium Parahita. Analisis data menggunakan uji Shapiro Wilk dilanjutkan dengan uji Paired t-test. Hasil: Penelitian ini menunjukkan bahwa ada perbedaan yang bermakna kadar kolesterol HDL sebelum dan sesudah diberikan yogurt kacang merah (p=0,000). Kesimpulan: Konsumsi yogurt kacang merah dengan dosis 225 ml/hari selama 14 hari berpengaruh signifikan terhadap kadar kolesterol HDL.

Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Permatasari, Intan; Oktaviani, Dita; Raha, Anastasia Servia; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.61-67

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.

Hubungan Pengetahuan dan Penggunaan Layanan Delivery Makanan Online Konsumsi Makanan Cepat Saji pada Mahasiswa Gizi Universitas Respati Yogyakarta Jahang, Rosalia Sonya; Wahyuningsih, Siti; Rahmuniyati, Merita Eka
Jurnal Formil (Forum Ilmiah) Kesmas Respati Vol 6, No 2 (2021)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/formil.v6i2.374

Pola konsumsi masyarakat seperti pola menu gizi seimbang yang sudah dikenal mulai tergeser dengan pola konsumsi fast food. Makanan cepat saji (fast food) adalah makanan yang proses pemasakan tidak membutuhkan waktu yang lama. Perilaku konsumsi seseorang dipengaruhi oleh banyak faktor. Usia remaja termasuk dalam usia yang masih sangat mudah terpengaruh oleh keadaan sekitarnya. Fast food ini cenderung banyak dikonsumsi oleh kaum millenial termasuk mahasiswa. Mahasiswa yangÂ biasanya bertempat tinggal di kost dalam memenuhi kebutuhan makan akan memilih bahan pangan yang mudah diolah, praktis dan tidak memerlukan waktu yang lama dalam pengolahannya. Fast food dapat diperoleh melalui layanan delivery makanan online. Penggunaan layanan delivery makanan online karena mudah dalam penggunaan, tersedianya promo potongan harga makanan, dan tidak membuang waktu pergi ke restoran atau rumah makan. Namun, konsumsi fast food dalam jangka waktu yang lama akan memicu kegemukan, tekanan darah tinggi, diabetes melitus, gangguan jantung dan kanker. Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dan penggunaan layanan delivery makanan online dengan konsumsi makanan cepat saji pada mahasiswa Program Studi Gizi Program Sarjana Universitas Respati Yogyakarta. Penelitian ini merupakan penelitian observasional analitik dengan desain cross sectional, dengan jumlah sampel 86 responden. Teknik sampling dalam penelitian ini menggunakan purposive sampling. Data penelitian diperoleh secara online berupa pertanyaan dalam bentuk kuesioner dengan google forms. Berdasarkan analisa data menggunakan uji Fisher Exact menunjukkan tidak ada hubungan pengetahuan dengan konsumsi makanan cepat saji (p=1,000) dan tidak ada hubungan penggunaan layanan delivery makanan online dengan konsumsi makanan cepat saji (p=0,683). Sebanyak 69,8% responden memiliki pengetahuan baik, 83,7% responden menggunakan layanan delivery makanan onlinedan sejumlah 87,2% responden mengkonsumsi makanan cepat saji dalam kategori sering.Â Â Â

Financial Analysis of Beekeeping Practices at Acacia crassicarpa Plantation Forest in Riau Province, Indonesia Pribadi, Avry; Kurniawan, Hery; Junaedi, Ahmad Junaedi; Yunianto, Andhika Silva; Wiratmoko, Michael Daru Enggar; Wahyuningsih, Siti; Novriyanti, Eka; Aswandi; Kholibrina, Cut Rizlani; Roza, Delvia
Jurnal Manajemen Hutan Tropika Vol. 29 No. 2 (2023)
Publisher : Institut Pertanian Bogor (IPB University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.7226/jtfm.29.2.136

One environmental service provided by A. crassicarpa plantation is extrafloral nectar which has been widely used for beekeeping since 2019. Nevertheless, nowadays between apiaries practiced unfair competition since there were price fall led by oversupply and low demand after covid pandemic ended. Thus, evaluating the cost structure, profitability, and its feasibility value are critically required. The study's objectives were to 1) evaluate cost structure, revenue and profitability and 2) to conduct a feasibility analysis of each apiary type. This study was conducted from in 2019 to 2022 at the Siak Regency, Riau, Indonesia. Structure interviews combined with desk studies were carried out to collect the data. Data were analyzed based on cost structure, revenue, profitability, and feasibility analysis. All types of apiaries were feasible since they could cover variable and fixed costs. However, it revealed that all types of apiaries experienced minus in profitability in the fourth of financial year. In general, variable cost relatively increased to the level of 50% of total cost in the fourth year. In contrast, fixed cost was relatively declined to less than 50%. Apiaries managed two rits had a better performance in cost structure to face the competitive market followed by apiaries managed three rit. Meanwhile, apiaries managed rit one experienced such a difficult challenge to survive.

Pengembangan Bahan Ajar Motif Batik Ngawi di Sekolah Dasar Sakhi, Nadia Risha Fabiola; Wahyuningsih, Siti; Suharno, Suharno; Purnamasari, Vita
Jurnal Basicedu Vol. 5 No. 1 (2021)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/basicedu.v5i1.722

Penelitian ini bertujuan (1) Mengembangkan bahan ajar materi membatik khususnya memahami motif batik khas Kabupaten Ngawi dengan sasaran siswa kelas lima sekolah dasar Kabupaten Ngawi (2) mengetahui kevalidan buku bahan ajar motif batik Ngawi yang telah dikembangkan (3) Mengetahui kepraktisan buku bahan ajar motif batik Ngawi yang dikembangkan. Jenis penelitian ini adalah riset dan pengembangan dengan model pengembangan Four-D yang dikemukakan oleh Thiagarajan. Four-D memiliki tahapan diantaranya sebagai berikut a. Define, b. Design, c. Develop, d. Disseminate, namun pada penelitian ini hanya dilakukan hingga tahap Develop. Hasil penelitian menunjukkan bahwa bahan ajar ini dinyatakan valid berdasarkan penilaian validator. Hasil penilaian ahli media sebesar 90,67%, ahli materi 82%, ahli praktisi 83,3% .Bahan ajar ini mendapat respon kategori sangat baik dari guru dengan skor sebesar 63,5 dan kategori baik dari siswa kelas V SD Kabupaten Ngawi dengan skor sebesar 79,6 berdasarkan hasil uji terbatas bahan ajar yang dikembangkan.

Gender dan Tingkat kepedulian Masyarakat terhadap Sampah Susilowati, Tuti; Ashar, Hadi; Kusrini, Ina; Wahyuningsih, Siti; Maretta, Hermasani Tya; Setyaji, Teguh; Purwanti, Purwanti; Ernawati, Dhanik; Widyaningrum, Maria Prasasti Ragil Putri; Sukamsi, Sukamsi; Peluw, Zulfikar
Jurnal Kesehatan Terpadu (Integrated Health Journal) Vol 14 No 2 (2023): Jurnal Kesehatan Terpadu (Integrated Health Journal) November 2023
Publisher : Poltekkes Kemenkes Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32695/jkt.v14i2.429

Indonesia is the second largest producer of plastic waste in the world after China, one source of waste is from the tourism sector such as in the Borobudur Temple Area, Central Java. The problem of low awareness and gender norms that are still closely embedded in Indonesian society are inhibiting factors in modern approaches to waste management, thereby impacting the burden on local governments in waste management. The aim of this study was to determine the effect of gender on concern for waste. Methods: Cross-sectional deskriptif survey study in the Borobudur sub-district area of 374 respondents representing the X generation or millennial generation and Z generation. This study shows that the difference in the average value (mean) of the variabels of knowledge, concern, perception, millennial PKK actions, and external faktors regarding institutions is slightly higher in the female group, namely 0.5005, 0.2207, 0.1452, 0 .8338, and 0.1046. But, individual perceptions of concern for community groups are slightly higher in the male group, namely 0.0659. This study shows that concern for waste, the female group's average value of each variable is slightly higher than the male group, and only one variable, namely external factors, individual perceptions of concern for community groups is slightly lower.

Co-Authors Achmad Buchori Adenan, Mohd Noor Hidayat Adriani Rahma Pudyaningtyas, Adriani Rahma AHMAD JUNAEDI Aji, Giri Seno Amelia, Niken Nur Amelia, Solikhatul Putri Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Anayanti Rahmawati Andhika Silva Yunianto anggarwati, sandy Ania Citraresmini Anita Handayani Aprelia Dwi Jayanti, Aprelia Arti Dewi, Jois Ayu Asep Mulyono ASWANDI Atika, Widya Avry Pribadi Ayu Nyoman, Ngurah Chumdari Chumdari, Chumdari Damantari, Hening Dewi, Mutiara Tri Buana Tungga Djuwansyah, Muhammad Rahman Dwi Yuni Astuti Dyah Marganingrum Eka Novriyanti Eka Nurjanah, Novita Elok Endang Rasmani, Upik Emilia, Iveb Rizky Endang Wuryandini, Endang Ernamasari, Navalia Dewi Ernawati, Dhanik Etviana, Riesda Fatmawati, Dian Fitrianingtyas, Anjar Gandeswari, Theresia Luis Hadi Ashar Hadi Mulyono Hadiyah, Hadiyah Haq, Muhammad Hash Hashol Harini, Sayekti Uji Hasan Mahfud Hastutik, Yanis Tri Hery Kurniawan Hery Kurniawan Hidawati, Hidawati Ichsanudin, Amin Ina Kusrini Indah Pratiwi, Afifah Intan Permatasari Iyyah, Isra Jahang, Rosalia Sonya Jenny Indrastoeti Siti Poerwanti, Jenny Indrastoeti Siti Jumiatmoko jumiatmoko jumiatmoko Junaedi, Ahmad Junaedi Karsono Karsono Kholibrina, Cut Rizlani Kholika Fitri, Apriliani Kristiani Wahyu Widiastuti, Yuanita Kussriyani, Kussriyani Latifah, Isna Imroatul Lestari, Anggita Puji M. Sukarno Maharatri, Kisma Arrum Maretta, Hermasani Tya Maria Magdalena Marliana, Rizka Maulinawati, Yusriana Merri Jayanti Michael Daru Enggar Wiratmoko Muhammad Munif Syamsudin, Muhammad Munif Nafisah Y, Dini Natalia Desy Putriningtyas, Natalia Desy Ndaru, Elok Cahyaning Ngafifah, Niswatun Novita Eka Nurjanah, Novita Eka Nur Hanifah Nurjayati, Ratih Nurul Kusuma Dewi, Nurul Kusuma Nuthafsari, Refni Avianti Oktaviani, Dita Pahlevi, Yarista Lis Pangestu, Akhmadi Putro Aji Peluw, Zulfikar Permono, Gilar Kholiq Pradana, Vellen Pramesthi, Galuh Ayu Sekar Pratiwi, Septi Bayu PURWANTI PURWANTI Puspaningtyas, Desty Puspitaningrum, Fatiha Rahma Puspitasari Puspitasari Puspitasari, Eva Putri Putri Agustina Qristin violinda Raha, Anastasia Servia Rahmasari, Anggita Dewi rahmuniyati, merita eka Rasydah, Ainnur Ratri, Dyah Kesuma Retno Winarni Rhazista Noviardi Rita Meiriyanti Riyadi Riyadi Rojaenah, Siti Roza, Delvia Ruli Hafidah Sadiman Sadiman Sakhi, Nadia Risha Fabiola Samidi Samidi, Samidi Saputra, Fazri Adi Saputri, Citra Aulia Saputriani, Dian Saputro, Alberto Awan Sari, Nastika Sari, Tarinda Isnindya Shofiatin Zuhro, Nurul Sholeha, Vera Siska Puspita Sari Siti Kamsiyati Siti Mardiyati Siti Poerwanti, Jenny Indrastoeti Solekhah, Solekhah Suharno Suharno Sukamsi, Sukamsi Sunardi Taufiq Bachtiar Teguh Setyaji Tuti Hardjajani Tuti Susilowati Upik Elok Endang Rasmani Veny Rachmawati Vita Purnamasari wahyuni wahyuni Wanodya , Anora Warananingtyas Palupi Wasino Wasino Wati, Dwi Ratna Weni Kurdanti Widiastuti, Yuanita Kristiani Wahyu Widyaningrum, Maria Prasasti Ragil Putri Wilda Naily Winarji, Bambang Wiratmoko, Michael Daru Enggar Wulandari, Desi Lestari yasminta, anindhita citra Yuliati, Endri Yuni Afriani, Yuni Yunianto, Andhika Silva Zuhro, Nurul Shofiatin

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